On the importance of total polar phenols to monitor the stability of Greek virgin olive oil

Abstract

A large number of virgin olive oil samples obtained from different areas in Greece were analyzed for various quality parameters. The work focuses on the colorimetric determination of total phenols with the Folin‐Ciocalteu reagent and its importance in predicting shelf life of virgin olive oil. The results indicate a good correlation of total polar phenol content with the stability of the oil. Colorimetric determination of ortho‐diphenol content does not seem to be a better means for predicting virgin olive oil stability. RP‐HPLC quantification of hydroxytyrosol and tyrosol in their free form gives poor results in the case of freshly extracted oils. It is concluded that until an easy‐to‐manage HPLC method will be available, which will quantify accurately both free and bound forms of hydroxytyrosol and other phenolics, the colorimetric method for the determination of total polar phenols remains a good practical means to evaluate the stability of virgin olive oil.

Differentiation of Greek extra virgin olive oils according to cultivar based on volatile compound analysis and fatty acid composition

“…Based on its phenolic content Athinolia ranks high in antioxidant activity. Similar results for TPC of Athinolia, Koroneiki, and Adramitiani cultivars have been reported in the literature . Present phenolic content values are substantially higher than those (90.71–108.61 mg/kg) reported by Kesen et al and those (109.9–212.59 mg/kg) of Longobardi et al for Western Greek olive oils but lower than those (55.4–616.5 mg/kg) reported by Tura et al for various Italian cultivars.…”

Differentiation of Greek extra virgin olive oils according to cultivar based on volatile compound analysis and fatty acid composition

“…Based on its phenolic content Athinolia ranks high in antioxidant activity. Similar results for TPC of Athinolia, Koroneiki, and Adramitiani cultivars have been reported in the literature . Present phenolic content values are substantially higher than those (90.71–108.61 mg/kg) reported by Kesen et al and those (109.9–212.59 mg/kg) of Longobardi et al for Western Greek olive oils but lower than those (55.4–616.5 mg/kg) reported by Tura et al for various Italian cultivars.…”

Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability

“…Secoiridoids, among which DMOdA stood out ( r = 0.805), showed the highest correlation with OS. The same findings were published in previous studies [59,67,70]. Nowadays, more dedicated oil producers know the cultivars in their olive groves, as well as they are at least roughly aware of the chemical data of the VOOs.…”

Evaluation of Potential Genotoxicity of Virgin Olive Oil (VOO) Using the Drosophila Wing-Spot Test

“…LOO was devoid of these two classes of phenolic antioxidants. The concentration of minor components was within the range reported for other VOO samples of Greek origin , . The levels of such minor components contributed to the overall antioxidant potential of the samples as reflected in the respective % RSA values.…”

Differentiation of Greek extra virgin olive oils according to cultivar based on volatile compound analysis and fatty acid composition

“…Based on its phenolic content Athinolia ranks high in antioxidant activity. Similar results for TPC of Athinolia, Koroneiki, and Adramitiani cultivars have been reported in the literature . Present phenolic content values are substantially higher than those (90.71–108.61 mg/kg) reported by Kesen et al and those (109.9–212.59 mg/kg) of Longobardi et al for Western Greek olive oils but lower than those (55.4–616.5 mg/kg) reported by Tura et al for various Italian cultivars.…”

Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability

“…Secoiridoids, among which DMOdA stood out ( r = 0.805), showed the highest correlation with OS. The same findings were published in previous studies [59,67,70]. Nowadays, more dedicated oil producers know the cultivars in their olive groves, as well as they are at least roughly aware of the chemical data of the VOOs.…”

Evaluation of Potential Genotoxicity of Virgin Olive Oil (VOO) Using the Drosophila Wing-Spot Test

“…LOO was devoid of these two classes of phenolic antioxidants. The concentration of minor components was within the range reported for other VOO samples of Greek origin , . The levels of such minor components contributed to the overall antioxidant potential of the samples as reflected in the respective % RSA values.…”

Differentiation of Greek extra virgin olive oils according to cultivar based on volatile compound analysis and fatty acid composition

“…Based on its phenolic content Athinolia ranks high in antioxidant activity. Similar results for TPC of Athinolia, Koroneiki, and Adramitiani cultivars have been reported in the literature . Present phenolic content values are substantially higher than those (90.71–108.61 mg/kg) reported by Kesen et al and those (109.9–212.59 mg/kg) of Longobardi et al for Western Greek olive oils but lower than those (55.4–616.5 mg/kg) reported by Tura et al for various Italian cultivars.…”

Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability

“…Secoiridoids, among which DMOdA stood out ( r = 0.805), showed the highest correlation with OS. The same findings were published in previous studies [59,67,70]. Nowadays, more dedicated oil producers know the cultivars in their olive groves, as well as they are at least roughly aware of the chemical data of the VOOs.…”

Evaluation of Potential Genotoxicity of Virgin Olive Oil (VOO) Using the Drosophila Wing-Spot Test

“…LOO was devoid of these two classes of phenolic antioxidants. The concentration of minor components was within the range reported for other VOO samples of Greek origin , . The levels of such minor components contributed to the overall antioxidant potential of the samples as reflected in the respective % RSA values.…”